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PASTORAL

2945 N BROADWAY, CHICAGO, IL 60657 · Grocery Store

Inspection summary

PASTORAL has been inspected 5 times by Chicago Department of Public Health since June 14, 2010. The most recent inspection, on September 29, 2014, found no infractions.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 23, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on June 14, 2010. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 10 times across 4 separate inspections, most recently on March 23, 2011. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. PREPACKAGED CHEESE IN THE UPRIGHT COOLER MUST BE LABELED WITH PRODUCER'S NAME AND ADDRESS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED CHIPPED PAINT AROUND THE WALLS ABOVE THE 3 COMPARTMENT SINK AND AROUND THE SLICER. MUST SCRAPE AND REPAINT.
  3. Tag Removal

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VIOLATION REMAINS FROM 6/14/10.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VIOLATION REMAINS FROM 6/14/10.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • VIOLATION REMAINS FROM 6/14/10.
  4. Tag Removal

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VIOLATION REMAINS FROM 6/14/10.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VIOLATION REMAINS FROM 6/14/10.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • VIOLATION REMAINS FROM 6/14/10.
  5. Canvass

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. HIGH TEMPERATURE DISHMACHINE IS NOT OPERATIONAL AT THIS TIME. THE RINSE GAUGE IS NOT OPERATIONAL. THE DISHMACHINE IS NOT BEING USED AT THIS TIME. PREMISES HAS A 3 COMPARTMENT SINK TO WASH AND SANITIZE UTENSILS. UNIT TAGGED BY CDPH. INSTRUCTED MANAGEMENT TO FAX A REINSPECTION LETTER TO (312) 746-4240 AFTER THE UNIT HAS BEEN REPAIRED AND UNIT IS SANITIZING ABOVE 180F. NO CITATION ISSUED. CRITICAL VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF THE MICROWAVE (FOOD DEBRIS), VENTILATION HOOD FILTERS (DUST), CAN OPENER BLADE (FOOD DEBRIS), AND THE HVAC RETURN VENT COVER ON THE WALL OF THE REAR PREP AREA (DUST).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED DRYWALL IN DISREPAIR ON THE HALF WALLS IN THE REAR PREP AREA NEAR THE MOP SINK AND DISHMACHINE. MUST REPLACE DRYWALL SO THAT IT IS SMOOTH, AND EASILY CLEANABLE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. OBSERVED PILES OF WOOD, WIRE SHELVING, AND A PUSHCART STORED OTUSIDE OF THE REAR DOOR TO THE ESTABLISHMENT. MUST REMOVE. OBSERVED MISCELLANEOUS ARTICLES STORED ON THE FLOOR AND AGAINST THE WALL IN THE REAR BASEMENT AREA. MUST PROVIDE SHELVING AND STORE ARTICLES 6" OFF OF THE FLOOR AND AWAY FROM THE WALLS.

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